Red lentils turn bright yellow when you cook them. They are quicker cooking than brown lentils and really take on the flavors of the spices. They also tend to break down a little. In Wednesday’s quick and easy vegan dish we added chopped collard green stems while the lentils were cooking. I made a chiffonade of the collard leaves and served them raw under the lentils. The greens were dressed with a little olive oil and seasoned with salt. For a heartier dish serve the lentils over rice.
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